Creamy spinach and mushroom fettuccine recipe is the perfect vegetarian pasta dish for date night or when you want something special on your weeknight!
Edited to add on May 3, 2018: This recipe for creamy spinach mushroom fettuccine went live first in August 2010. The recipe is from a special edition that Femina India had come out with that showcased restaurant favorite recipes including this one for mushroom fettuccine. I have made this pasta recipe several times since then but forgot to update the blog. I have also lightened up the mushroom fettuccine a bit from the original one. Its still not a calorie free recipe but it tastes delicious so I am not complaining. The pictures have been updated, and like all previous posts that I reshoot, original pics have been kept too to keep reminding me where I started and how far I have come. The pasta in the pictures above is also homemade and I used The Prairie Homestead’s fresh pasta recipe
Original Post:
I finally completed my second trunk yesterday. With that, Project Trunk is under wraps! Finally! This called for a celebration!
I had mushrooms lying in my fridge for some time now. V hates mushrooms- well hate would be too strong a word, but he is NOT a fan. I like mushrooms a lot. But, its quite ironical that growing up, I hated all dishes that had mushrooms in them.
Then, one fateful day (boy, do I like to dramatize things!), my friend from college, called us for lunch at her home. She made this garlic mushroom bread that was awesome and since then I have been in love with mushrooms.
Lot of people believe that it takes one dish to change a person’s opinion about a vegetable. And, I am a living proof of that!
So I thought I’ll try to get V to change his mind about mushrooms, and decided to make this pasta recipe I got from a special cookbook edition of Femina. The recipe is the same one that they use at Pizza Hut for their creamy Spinach Mushroom fettuccine. The first time I tried this recipe was while visiting home, and I made it for a party my parents were throwing. Everyone loved it. I made it again at my aunt’s place- it didn’t come out as good as the first time- there were some ingredient issues- but still was liked.
This was my third time, and this time the dish had a mission- to turn V to a mushroom lover. I had to get this one right! So, I set the table and went all out- they say people eat with their eyes first and I hoped that for V the first impression would be the last one.
V loved it- a lot! Proof..u ask? Look at the pics at the end. Its still too early to say whether he is a mushroom convert, but well, its safe to say that he will happily eat this dish again.
It does use a lot of cream though- but luckily, I had just one small packet of cream, and thus could not use the whole amount asked for. It still turned out great.
(P.S. : V got me those flowers!:))
- 2 tbsp butter
- 1 tbsp olive oil (I sometimes use homemade herbed oil)
- 8-10 garlic flakes, chopped
- 1 medium sized onion
- 300 gms mushrooms, washed and sliced (1 box of mushrooms)
- 200ml water
- 250 ml fresh cream
- 1-2 tbsp Worcestershire sauce
- salt &pepper, to taste
- bunch of fresh parsley, chopped
- 1 tbsp butter
- 2-3 garlic cloves
- 200 gms spinach, blanched and chopped ( a bunch of spinach)
- 200 gm fettuccine
- a pinch of salt
- olive oil
- parmesan cheese, for garnishing
- black pepper, for garnishing
- parsley, chopped, for garnish
- In a saucepan melt the butter and oil on medium heat. Add the garlic and saute for a minute. Add in the onions and cook till they turn light brown.
- Add the mushrooms and sauté till they turn soft. Add water and bring to boil. Add cream and Worcestershire sauce, bring to boil, stirring constantly.
- Reduce heat to minimum, season with salt , pepper and chopped parsley. Bring to a boil. Remove from heat and set aside.
- Blanch the spinach in a pot filled with boiling water by letting it soak for 30-40 seconds. Once the spinach leaves are brilliant green, remove from water and rinse under cold water.
- Remove from water and squeeze out all the water. This takes a good amount of muscle power. Chop the spinach up.
- In another pan melt butter and add the garlic. Sauté till light brown.
- Add the blanched and chopped spinach and saute till water dries up.
- Remove from heat and add to the mushroom sauce. Stir well.
- Cook pasta according to packet instructions until al dente in a pot of salted water. Drain, reserving some pasta water. Add 1-2 tsp of olive oil. Mix.
- Add the pasta to the spinach mushroom sauce. Toss for 30-40 seconds on medium heat Serve with grated parmesan cheese, pepper and parsley.
